In bowl of an electric mixer combine 8 ounces of goat cheese and 3 egg yolks.
Using a paddle, cream mixture, adding enough flour, a bit at a time, to make a tight but workable dough pliable enough to pipe from a pastry bag; season to taste with salt and pepper.
Transfer dough to a pastry bag fitted with a 3/4-inch tip and pipe out long cylinders onto a wax or parchment paper-linedcookie sheet.
Chill until firm.
Cut each cylinder into 1-inch pieces.
Lightly flour work surface and roll pieces, one at a time, over prongs of a fork, or over a gnocchi dowel.
Chill again.
Preheat broiler.
Lightly oil 2 individual gratin dishes or 1 medium baking dish.
Cook sausage until browned, breaking it apart with a spoon.
Drain off excess fat and keep warm.
Bring a large pot of salted water to a boil and boil gnocchi, testing frequently for doneness.
In a small bowl mix together remaining cheese and egg yolk.
Slowly whisk in milk until thin enough to pour; season with salt and pepper.
Drain gnocchi and toss with sausage.
Transfer gnocchi to prepared dishes; spoon egg glaze over top.